How Is Stevia Made?

by Jennifer Lemacks

Stevia products come from an herb called Stevia rebaudiana.

Stevia leaves are 10 to 15 times sweeter than table sugar. In 2008, the Food and Drug Administration began approving purified forms of Stevia as "generally recognized as safe" for use as a sweetener. Prior to 2008, Stevia had been banned for U.S. importation by the FDA since 1991. Stevia is available for purchase in both powdered and liquid products.

What is Stevia?

Stevia production starts with an herb scientifically known as Stevia rebaudiana. It is a member of the Chrysanthemum family and naturally grows wild in Paraguay and Brazil. Glycosides are the components of Stevia leaves responsible for the plant’s sweetness. These glycosides are what is considered unique about these particular Stevia plants, as most of the approximately 300 species of Stevia plants do not contain this sweetness.

Glycosides

The two types of glycosides present in Stevia leaves are Stevioside and rebaudioside A, but they must be extracted to be used as a sweetener. These glycosides can be extracted commercially or at home.

Extraction of Glycosides

The first step of commercial glycoside extraction is to place the leaves in hot water, which then is passed through a resin material that will trap and collect steviol glycosides. After, the resin must be washed with alcohol to free the glycosides. Finally, the product undergoes a re-crystallization process that results in the purified glycosides as an end product. At home, you can also submerse Stevia leaves in pure USP alcohol for 24 hours to begin the extraction process. After 24 hours, the leaves should be strained from the alcohol mixture, which then is diluted with water to taste. The alcohol can also be evaporated from the mixture by slowly heating -- taking care not to boil -- the mixture to a desired syrup consistency. Water can also be used to extract Stevia glycosides, but it is not as effective.

Refined Stevia

The products commonly available on grocery store shelves are the powdered or liquid forms of the extracted steviol glycosides. In Japan, Stevia appears in various food products, including chewing gum, yogurt, and diet soda. These products are considered refined Stevia and are 200 to 300 times sweeter than table sugar. Refined Stevia has been removed from its leaf matter, which results in the loss of phytonutrients. However, the amount of Stevia leaves that are typically consumed provide negligible phytonutrients.

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About the Author

Jennifer Lemacks is an assistant professor at the University of Southern Mississippi with a doctorate in human nutrition from Florida State University, and is a registered dietitian trained in child and adolescent weight management. She has prepared, edited and presented various manuscripts for peer-reviewed journals and professional conferences.

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